LAMB CHOPS WITH RICE SALAD
SERVES 4 PREP 15 MINUTES COOK 10 MINUTES $3.50 A SERVE
1/4 cup orange marmalade 1 tablespoon soy sauce, plus 1 tablespoon extra 4 lamb forequarter chops 1 cup medium-grain white rice 1/2 cup flat-leaf parsley leaves 1/3 cup currants 1/4 cup slivered almonds, toasted 3 green onions, sliced 1/4 cup vegetable or olive oil 2 tablespoons lemon juice 1 clove garlic, crushed
STEP 1 Combine marmalade and soy sauce in a shallow glass dish. Add lamb, turn to coat and leave to marinate in marmalade mixture.
STEP 2 Meanwhile, cook rice in a large saucepan of boiling salted water for 10 minutes or until tender. Drain, then refresh under cold water. Combine rice, parsley, currants, almonds and onion in a bowl. To make dressing, whisk extra soy sauce, oil, lemon juice and garlic in a jug. Drizzle over salad; toss to combine.
STEP 3 Preheat a char-grill to high. Cook lamb for 4 minutes each side for medium or until cooked to your liking. Transfer to a plate, cover with foil; rest for 5 minutes. Serve lamb with salad.
STEP 1 Preheat an oven-grill to high. Line a baking tray with foil. Place bread on prepared tray, spray with oil, then sprinkle with parmesan. Grill for 3 minutes or until lightly golden. Set aside.
STEP 2 Meanwhile, heat oil in a large nonstick frying pan over moderately high heat. Rub garlic over chicken. Cook for 2 minutes each side or until golden and just cooked through. Set aside and keep warm.
STEP 3 Melt margarine in small saucepan over moderately high heat. Add flour; cook and stir for 1 minute. Remove pan from heat. Gradually stir in milk. Return to heat, stirring constantly until sauce boils and thickens. Stir in parsley.
STEP 4 Place spinach in a microwave-safe bowl. Microwave on High (100%) in 30-second bursts until just wilted. Divide spinach among serving plates, top with chicken, sauce and bread. Serve.